Sous Vide Ramen Eggs - Is It Worth It?

sous vide ramen eggs isn't worth it so our quest today is to make the perfect ramen eggs in japanese that's ajisuke tamago that is set whites creamy custardy yolks fine balance between the two very delicate balance i think that's a really hard line to walk and also you have to cure it and season it to perfection that's gonna be hard now before we start if you're new to kind of cooking we're a channel where we explore how a sous vide can make your cooking life much easier maybe not easier let's do something interesting and since you're here already make sure to subscribe and turn on that notification bell we're going to do three methods today we're going to boil the egg the traditional method we're going to sous vide the egg and we're going to do a combination boiling we're going to find out which one is best for this method so we're going to do the marinade first because that needs to cool off for all three methods either way you still have to marinate the eggs for at least 24 hours for the marinade we'll have half a cup of mirin half a cup of sake okay so we're cooking this down just to cook off the alcohol are you gonna want to get your phone for this next part okay why oh no is this necessary this is not necessary at all i thought you just tilted is that it i guess that's it that's lame once the alcohol is cooked off you can turn off the heat it's it's done kevin no more yeah please turn it off and you can pour in one cup of soy sauce one cup of water set that aside to cook alternatively you can use the marinade from the char siu pork and if you haven't seen that video yet we have a link in the description down below eggs they're really temperamental so i want to make sure everyone starts from the same consistent base for us we're taking them straight from the fridge we're using large eggs and white eggs and in our test we found that the white eggs peel a little better than the brown eggs why i don't know they just do does anyone know how like why some eggs are brown and some eggs are white are they is because like the chickens are different genes like you know there's a chinese chicken and a white chicken i think i feel like i sound really racist but if you know why the shells are different colored let us know down in the comment section below i'm really curious i will poke holes in the bottom of all the eggs on the fat side so apparently this makes it easier to peel because of how water sucked in hot water and then cold water sucked in after it makes a little vortex i have no idea what i'm talking about apparently it works okay first step is to poke a little hole in the bottom of the egg and so there and so that will help i don't have anything else to make a little bigger so i use a large skewer just to make the hole a little bigger all right okay and that's it and that's it method number one the traditional boiling method the temperature of the water is much higher when you're boiling your margin of error is much smaller that means like whatever timing has to be spot on so we're going to put it in boiling water six minutes 30 seconds straight to ice bath then we peel right okay i have it set at six minutes and 30 seconds perfect we're gonna go in with the eggs go ready and out straight into the ice bath make sure it cools down right away i like to crack my eggs on the top and on the bottom that's what works for me and actually i prefer to peel them under running water because that's what i feel like works but we'll make it work here under this nice bowl so it's peeling pretty easily so far beauty method number two we are going to do a combination we're going to boil it and then sous vide it the reason is the whites and the yolks set at different temperatures so we're going to boil it to set the outside and then we're going to sous vide it to get the perfect creamy middle okay so we're doing 160 in the sous vide for this and apparently i think you can do a lot of different combinations of times yeah so this one let's see how it goes yeah this one is cracked but you want to try the crack one first or no i'll try the crack one first okay so far so good come on it's stuck oh no no these are really hard to peel are they softer than the other ones it's really soft oh that fridge is loud if anyone knows what that means and how to fix it okay one method number three the straight sous vide if we go high enough temperature we can set the whites and the yellows to the perfect consistency is it perfect we're gonna find out because like with meats you can say oh i can do it between like four to fifteen hours it's such a big gap and with eggs it's like one minute and you're off yeah we're gonna try we're gonna try 190 for eight and a half minutes break a little bit on both sides this one actually peels much easier than the last one which was a combo so so far out of the three the easiest to peel is definitely the boiled okay this is second and the combo is really difficult it's like expert level peeling i'm an expert expert is that a pun expert expert oh expert yes it is okay a couple of dimples but you know but so we are going to marinate take a couple ladles of this one one we cover them in some paper towels so you can see that the eggs float a little bit so you want to just cover them so that they evenly marinate all around this will keep them submerged and marinate them nicely so into the freezer go 24 hours and we'll see you tomorrow so we have our three eggs the boil the combo and the sous vide we've all been waiting for all right let's cut the boil oh that's nice yes look at that custard yes that is a really nice cut that looks good this is combo so three minutes boiled and i don't have a long sous vide it's much flatter than everything else oh but the yolk is beautiful yolk is nice but the whites you can see the whites have not set yet completely completely set okay so what can we do here i guess we can go a little longer in the boil like four minutes in the boil maybe okay so this is sous vide straight sous vide just not feeling good oh but it's not bad okay so this one is a lot more cooked right yep okay all look very good i think the best one is the best looking one is this one so traditional classic way still works well actually let's taste it too kevin egg cheers excellent i really like the texture the texture is awesome the the yolk is so creamy the whites are still solid so very good texture okay let's try this one i feel like i don't know if this one will hold i'm surprised like the egg yolk is like the perfect consistency but the whites are not like you cannot get any better consistency than that yeah i don't think we can cheers this one this one just have to go directly into your mouth oh yeah it's very mushy yeah i love it all right just cheers to you guys should be kanpai in japanese this is delicious i think i like this one that's really nice this one is straight up sous vide but tastes really good i think this is a winner i actually think this is a winner yeah the whole time doing this whole experiment i thought i was going to go this way look wise this looks like it but texture and taste wise even though the taste we use the marinade for all three it's somehow different yeah it's kind of weird right this one held up a little bit better too what do you guys think do you think it's worth it to do the sous vide method i actually think i wouldn't count the boiling out because the boiling is so much easier okay here's the thing if i had something in the sous vide and i did have to warm up the water i would do sous vide yeah because like if you have to wait and warm up the water for like how many minutes eight and a half minutes is it really worth it i'm surprised i'm actually very nice i don't even know how to describe this texture what would this be eggcellent right we have like four dozen eggs to eat in the fridge